Snap pea and burrata salad with red pepper honey vinaigrette (vegetarian, gluten-free)

INGREDIENTS FOR SALAD

• 1 cup of sugar snap peas

• 1 shallot

• 1 large handful baby arugula

• 1 small bunch fresh basil, roughly torn

• Extra-virgin olive oil, for drizzling and for cooking shallots

• 1 ball burrata cheese

• Handful of shaved Pecorino Romano

• Black pepper

INGREDIENTS FOR DRESSING

• 1 tablespoon Mike’s Hot Honey

• 1 teaspoon Calabrian chili pepper paste (these here from Terroni are also very delicious and my absolute favorite!)

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon balsamic

• Sea salt

• Black pepper

DIRECTIONS FOR SALAD

1. Cut up the shallot in small pieces.

2. In a small sauce pan, add olive oil and the cut shallot. Cook on low-heat until the shallot starts to crisp up and brown, about 5 minutes.

3. On a plate, make a bed of arugula.

4. Add the snap peas and basil.

5. Tear the burrata to pieces and add over the salad. Add the Pecorino Romano.

6. Add shallots to the salad.

7. Sprinkle black pepper over all.

DIRECTIONS FOR DRESSING

1. Mix hot honey, olive oil, chilies and balsamic together.

2. Add sea salt and black pepper to taste.

3. Garnish over salad.